Recipes with egg

483 recipes. Page 3 of 21

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Ninjin Shirishiri (Okinawan Carrot and Egg Stir-Fry)

With only carrot, egg, salt, and oil in the pan, how the carrot is cut decides most of the result. A coarse shirishiri grater or julienne slicer gives long strands of 4 to 5 cm that still have some bite after cooking; finely grated carrot goes soft and loses that texture. The egg ends up in loose, fluffy clumps tangled between the strands rather than a smooth scramble.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Street food Easy

Cabbage Ham Korean Street Toast

Most of the filling is a flat omelet of shredded cabbage and carrot, cooked to the size of the bread. The sugar is not stirred into a sauce; it is scattered straight onto the toasted bread, followed by mayonnaise, the omelet, ham and ketchup.

Prep 12min Cook 15min 2 servings

Desserts Medium

Caramel Flan

Caramel poured into the mold sets hard, then melts again as the flan bakes and chills, so when it is turned out an amber sauce runs down over the custard. The sugar is taken past gold to deep amber, which gives that sauce a slight bitterness. The custard itself bakes slowly at 150°C, set in a pan of hot water.

Prep 15min Cook 45min 4 servings

Soups Easy

Bugeoguk (Korean Dried Pollack Hangover Soup)

After soaking, the dried pollack strips are picked over for thick bones, torn by hand, and toasted in sesame oil until their edges curl before any water goes in. Tofu and egg poured in a circle keep the broth clear and mild, and in Korea it is a common pot the morning after a night of drinking.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Pancakes Medium

Korean Busan-style Seafood Green Onion Pancake

Long green onions cut to the length of the pan form the base layer here, with squid, shrimp and mussel meat on top and only enough thin batter to fill the gaps. Unlike a pajeon where batter covers everything, the scallions carry the structure, and each slice shows stacked layers of onion and shellfish.

Prep 20min Cook 15min 4 servings

Stews Easy

Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth)

Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note. Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.

Prep 10min Cook 20min 2 servings

Steamed Easy

Korean Steamed Tofu with Pollock Roe

Pollock roe is loosened with egg and water, spread thinly over slabs of firm tofu, and steamed until it sets like a soft savory custard. Firm tofu holds its shape in the steamer, and pressing out only the excess water, leaving the surface moist, keeps the slabs from cracking. Green onion and red chili go on near the end so their color stays bright.

Prep 12min Cook 15min 2 servings

Noodles Medium

Char Kway Teow (Penang Wok-Fried Flat Rice Noodles with Prawns)

Penang hawkers built this dish for laborers who needed a cheap, filling plate cooked fast, and its flavor depends on wok hei, the charred breath of a wok heated until it smokes. Wide flat rice noodles, prawns, egg, bean sprouts and Chinese chives move through the pan in a few minutes, while dark soy and oyster sauce stain the noodles a glossy brown. Drying everything and lining it up within reach before the burner is lit keeps stray water on the noodles or prawns from dropping the wok temperature and steaming the food instead of searing it.

Prep 15min Cook 12min 2 servings

Pasta Medium

St. Louis Toasted Ravioli

The filling is already sealed inside small refrigerated cheese ravioli, and the real work is the breadcrumb coating and the frying. Fine dry crumbs settle around the seams more evenly than coarse flakes, and letting excess egg wash drip away keeps the coating from sliding off in the oil. Pieces that puff and start to split at the seams have steam building inside and come out promptly. Tomato sauce stays in its own bowl for dipping, since pouring it over softens the crust right away.

Prep 20min Cook 20min 4 servings

Salads Easy

Kimbap Salad Bowl (Without the rice)

All the fillings of a kimbap roll, yellow pickled radish, spinach, carrot and thin egg ribbons, are spread over shredded cabbage instead of rice and mixed together to eat. The dressing is just soy sauce and sesame oil, so the salty-tangy pickled radish does much of the seasoning.

🥗 Lighter Meals

Prep 18min Cook 8min 2 servings

Western Easy

Bundás kenyér

Bread dipped for about 3 seconds a side in salted egg, with no milk, is lowered straight into hot oil, where the egg forms a thin crust on the outside instead of soaking the center like a custardy French toast. Thin, soft slices tear easily once wet, and a wide spatula underneath helps, with each slice dipped on its own just before frying. The cue to lift a slice is a fully set coating with no wet patches, more than any timing. Garlic sour cream stays in its own bowl for dipping just before each bite rather than spread on top. The fried slices are never stacked, since trapped steam softens the crust.

⚡ 20-Minute Recipes

Prep 10min Cook 5min 2 servings

Asian Easy

Dan Bing (Taiwanese Egg Crepe Roll)

A thin flour crepe goes into the pan first, then an egg is poured over it and scattered with scallion, and as the egg sets the two become one sheet. It is a griddle item at Taiwanese breakfast stalls, where the thickness of the batter and the cooking time differ from one stall to the next, and so does the chew. Folded or rolled and cut into pieces, it comes with soy sauce, sometimes with chili oil too.

Prep 15min Cook 12min 2 servings

Baking Hard

Apple Cinnamon Rolls (Soft Yeast Dough with Apple Cinnamon Filling)

Diced apple is scattered over the brown sugar and cinnamon filling before the dough is rolled, so the baked swirls are studded with soft, juicy bits of fruit. The rolls bake pressed together in the pan, and their sides tear apart tender when you pull one off.

Prep 40min Cook 22min 4 servings

Rice Medium

Bibimbap

Spinach, bean sprouts, carrot and zucchini are each cooked on their own rather than tossed together, which keeps their textures distinct even after everything is mixed. Blanched greens that are not squeezed dry leave the rice soggy.

Prep 20min Cook 15min 2 servings

Stir-fry Easy

Pad Kra Pao (Thai Basil Stir-Fried Pork with Egg)

Ground pork hits a wok heated to the edge of smoking, and the Thai basil is added only seconds before the heat is cut, just long enough to wilt. Five chilies and five garlic cloves, pounded rather than finely minced, make this hot and garlicky, and it is eaten over rice with a fried egg on top.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Street food Easy

Korean Popcorn Chicken

The chicken breast is cut small, so each piece is mostly crust. After two rounds in the oil it gets a quick roll in a soy and oligosaccharide glaze, just enough for a sweet-salty coat without losing the crunch.

Prep 15min Cook 15min 2 servings

Desserts Medium

Churros

Piped through a star tip, the dough comes out deeply ridged, which gives the oil more surface to work on and crisps the whole outside evenly. The churros are rolled in cinnamon sugar straight from the fryer, sometimes with a quick sauce of dark chocolate melted with an equal amount of cream. After about ten minutes the oil seeps inward and the crunch fades fast.

Prep 15min Cook 20min 4 servings

Soups Easy

Korean Mung Bean Jelly Soup

Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten. Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Pancakes Easy

Korean Tuna and Kimchi Pancake

Canned tuna and aged kimchi go in by equal weight with only a small amount of pancake batter, and the filling, not the flour, is what comes through first. The tuna is pressed in a strainer right after the can is opened to get the oil out.

Prep 10min Cook 15min 2 servings

Noodles Easy

Korean Cheese Ramen (Cheesy Spicy Noodles)

Two slices of cheese melt over spicy instant ramen into a thin, stretchy film that wraps the noodles, and the heat comes down a notch. Turn the heat off while the noodles are still slightly firm; they finish cooking in the hot broth as the cheese melts.

⚡ 20-Minute Recipes

Prep 3min Cook 5min 1 serving

Pasta Hard

Tofu Ricotta Spinach Ravioli

Pressed firm tofu mixed into the ricotta makes a lighter filling than ricotta alone, and a pinch of nutmeg ties the spinach and cheese together. When these ravioli burst, the cause is almost always a wet filling: the tofu needs squeezing in cloth until it barely drips, and the blanched spinach needs wringing too. The water stays at a moderate bubble, since a rolling boil can also split the seams. Straight from the pot, the pieces go into sage brown butter before their surfaces dry.

Prep 45min Cook 15min 4 servings

Salads Easy

Salade Niçoise

Tuna, soft-boiled eggs, green beans, tomatoes, olives and anchovies stay in separate sections of the platter rather than being tossed together, the traditional way it is served in Nice. The runny yolks do half the dressing's work: break them just before eating and they flow over everything alongside the lemon and Dijon vinaigrette. Salty anchovy and olive play against the mild tuna. Eggs left warm after boiling keep cooking from residual heat and lose that liquid center.

🥗 Lighter Meals

Prep 25min Cook 10min 2 servings

Western Hard

Capuns (Swiss Chard-Wrapped Spätzle Dumplings)

Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream. Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.

Prep 20min Cook 25min 2 servings

Asian Easy

Ebi Fry (Japanese Panko-Crusted Shrimp)

In yoshoku, the Western-style cooking Japan developed after the Meiji era, fried shrimp come out long and straight with the tail on. The straightness comes from three or four shallow cuts on the belly side and a press with the palm before breading. The panko is laid on lightly rather than pressed, and tartar sauce or tonkatsu sauce goes alongside.

🍱 Lunchbox

Prep 20min Cook 12min 2 servings